Crumbles of feta cheese (quantity to taste; I added about 2 to 3 tablespoons)

Chopped parsley, to serve

For the dressing:

Sea salt and pepper

Juice of 1 lime

1/4 teaspoon ginger peeled and finely grated

2 tablespoons rich olive oil

1 tablespoon heavy cream

Steps:

Rinse the quinoa and cook it with a kaffir lime leaf, covered, in 2/3 cup salted water. When the water is absorbed, stop eht heat and let rest for 5 minutes. Fluff with a fork and transfer to a bowl, discarding the kaffir lime leaf, to leave to cool.

In the meantime, in a large bowl, combine the slices of grapefruit, avocado, fennel, radish and toss gently.

Make the dressing by adding ingredients in this order: salt, pepper, lime juice, ginger, olive oil. Emulsify with a small whisk and finish with the heavy cream; keep aside.

Add the quinoa with the feta (to taste) and parsley to the vegetables and fruit. Toss gently with the dressing and serve

This looks sooo good ! I’ve been wondering what on earth to do with black quinoa, alors merci beaucoup! Hope la petite gets better soon – in the meantime, bring on the vitamin-filled, delectable recipes! Bisous from Paris

It’s lovely how the black quinoa pops against your crunchy salad’s backdrop. I recently came across some watermelon radishes: I imagine they would feel quite at home in this recipe! Quinoa … such a great source of iron too!

Hope Lulu feels better soon. Where do you find the kaffir lime leaf? I also live in the Boston area and could not find it or the mace you used in the root vegetable soup a few posts back. I checked at my local grocer, whole foods and the fruit center.
Thanks! My daughter and I love your blog-the recipes are delicious and the photos are stunning.

Thanks so much Julia. You can find Mace at Formaggios’ in Cambridge (where I bought mine) and I find (not always available, but always ask the person on staff) at Whole Foods in Fresh Pond in Cambridge too. Asian stores (like in Brighton) should always carry it. In Chinatown as well (although I understand that this can be a hike to get there with a child!) Good luck. And thanks again.

I bought the fabrics in a fabric store where I live (sorry not online).

Louisabellissima,

You can use white quinoa if you cannot find the black one. I will have to add, though, that the black variety gives a welcoming crunch that the white variety doesn’t. Red quinoa would also be another great option.

Rose,

No vitamins added beside the vitamins and nutrients that the salad offers naturally.

Thanks so much everyone. Valérie-Jeanne, oh yes, now where is Spring indeed? Time to switch seasons, non?

Your artful style is so unique. The dishes I love. I have always been a fabric fiend… and the way you combine the colours and shapes is so perfect and no one could do it this way but you – no one else would have that specific artful eye which is what I enjoy so much when visiting. Many have tried… and that is probably flattering and annoying to you – but, you are clearly the Master.
I have been artistically fed today. Ahhh.
🙂
Valerie

Thank you thank you for the response Bea! I would have to agree with Valerie–your posts are always so lovely and inspriring. We just sit back with a cup of tea and drink in all the beauty of your recipes, linens, bowls and of course the always gorgeous Lulu!! Have a blessed weekend! ~rose

Since I was in school and the teacher speak about the old Incan Empire always I was fascinated with their way to grow the food in mountain terrace, and quinoa was one of the more important due his high protein levels (14g/100g)

Where do you find black quinoa? Do you know if Whole foods have it? I’m not a fan of the white stuff, but that salad looks like my kind of salad – crunchy, refreshing and with some robust flavors – je l’adore! Merci!!

I just tried this salad for the first time and it was just perfect, even though the Avocado wasn’t ready to eaten and I used an apple instead. I’m sure this recipe becomes one of my favourite salads from today on.

I tested your recipe today except for the feta and keffir lime leaf, and it was great. Indeed the black quinoa I was using for the the very first time is more crunchy but perfect for salads like this. A must do.

Béatrice Peltre is a food writer, stylist and photographer working out of her home studio in Boston.
She is a regular contributor to the Boston Globe Food Section, and her work has appeared in many publications
such as Saveur, Food and Wine, Whole Living, Fine Cooking, the Wall Street Journal, NPR, the Huffington Post,
the Washington Post, the Chicago Tribune, Edible Boston, Living France, the New York Times Diner’s Journal,
and in many other international magazines.